The apricot jamIt is ideal for dressing pies and cakes, and for breakfast and snack. If you can buy the fruit at a good price although its appearance is not very attractive and is a little more mature it is worth it, and thus have apricot jam in the pantry when needed.You will need to:
- A case
The apricot we have chosen to make jam is washed, drained and cut in half, to remove the bone.2
The media are put on apricots in a large terrine, interspersing layers of sugar - quantity in weight equal to that of the fruit - and ending with a layer of sugar.3
Let it macerate for 24 hours.4
Everything is poured into a saucepan or casserole, it is boiled, it should be expected that the boil is frankly declared, requires 15 minutes of cooking.5
They drain apricots with the skimmer distributing them through the jars (fill only two thirds). The juice will continue to cook until it has the consistency of a thick syrup, which will be the basis of the Apricot jam.6
Pour over apricot syrup boiling. Stir a little with a teaspoon, so that it mixes well with the fruit, and cover immediately.
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- To make apricot jam it is advisable to choose quality apricots.